Today we’d like to introduce you to Brandon Gray.
Hi Brandon, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
A high school friend contacted me during the pandemic to ask if I knew how to make deep dish pizza. I lied and said I do and she commissioned me to make 4 pizzas. Got off the phone with her shortly after and called my best friend and told her about the fun news. She hadn’t eaten all day and asked if I could make her a pizza as well. I obliged and within that conversation we came up with the name Brandoni Pepperoni and a future business plan of a monthly evolving menu that changed from sushi, rice bowls, smoked seafood, etc… Jokes on me that idea never came into fruition and have been making pizzas ever since
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Its been a very smooth and fun journey. Within two months of opening the business the pizza landed in Evan Kliemans lap and she felt so positive about it she was inclined to bring it up on her show. I remember the night before she texted me and asked if I had a website. I said nope and spent the whole night creating a website for the masses. Couple of months later (three months after opening I was featured in the LA Times and business has been booming ever since. I’ve been very fortunate to have the success during a very hard time for the world and hospitality industry.
Can you tell our readers more about what you do and what you think sets you apart from others?
I make pizzas. I make very pretty pizzas using ingredients specifically from the farmers market and I’ve taken my 17 years of culinary experience to put on a pizza canvas. The business prides itself on using all local ingredients (flour included). The business is a completely sustainable venture using wild caught fish, sustainably sourced meat products, and ingredients that are in season. The menu changes with the seasons. The true embodiment of California Pizza Kitchen. I am most proud that a business was started weeks after the initial hit of the pandemic and being able to adjust and stay relevant doing something I love. Cooking, and putting out a product that meets my overall standards and supporting local friends and farmers
What makes you happy?
Knowing that I don’t sacrifice the integrity of my food to meet the demand. Working with ingredients that are in season for weeks to months at a time gives me the creative freedom to keep things interesting with flavor profiles. Being a chef is one of the best things to do professionally because you are able to create flavor combinations that intrigue customers to get excited for “what’s next”. The sheer ability to make someone’s day amazing with a beautifully prepared meal.
Contact Info:
- Email: [email protected]
- Website: www.Brandoni-Pepperoni.com www.Brandon-Gray.com
- Instagram: @la_brandoni_pepperoni @im_a_chef
- Facebook: https://m.facebook.com/brandoni.pepperoni.3
- Yelp: https://www.yelp.com/biz/brandoni-pepperoni-los-angeles
Image Credits:
Brandon Gray Carolina Korman
